Here is a recipe from BYO magazine that give all us "Pepper Heads" something to brew and enjoy this summer while cooking up some goodies on the Barbaque grill...

I give you....

Smoked Chili IPA

(5 gallons, partial mash)

For the beer drinker who has tried everything before, just to prove that he or she hasn't. This beer is malty and fairly big underneath and hoppy in the middle, with a waft of beechwood smoke near the end. And, of course, you get dragon's breath for hours after!